Keller, Texas

I love this recipe but I too added a brick of cream cheese and green onions to make it a thicker spread. I spread on flour tortillas and stacked into three layers. I cut into triangles and they make a great appetizer or party food.

Better than the box- I would not change a thing! I am going to be putting the dry ingredients into a jar and passing them out as christmas gifts with a little tag to tell people to add 2 eggs and a stick of melted butter- perfect little gift! Will use over and over!

I was hesitant about making these because I tend to prefer my ribs grilled and/or smoked and I was REALLY worried when I saw them just sitting in all that liquid. I used three packages of baby back ribs and doubled the sauce recipe (no onions on the 2nd batch of sauce). I took the first batch of sauce and took all the onions out and put them on the bottom of two foil grilling trays. I put sauce on top of that... then I started placing my ribs on that. I split some in singles and others in doubles. I did follow the 20 minute basting routine and agree with most everyone that after about 2hours they were nearly done so at that point, I lowered the heat to 300 and kept going. By the end the sauce was nice and thick and I actually was able to drain off the grease and put the sauce in a gravy boat and serve it next to the ribs. They were DELICIOUS! I am beyond impressed with this recipe and it will be made again. Another perk -- It makes your whole house smell DELICIOUS!